Preparation

Pierce potatoes several times with fork. Microwave until tender, turning once, about 16 minutes total. Cut potatoes in half lengthwise; scoop potato flesh into bowl; discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper, and nutmeg over potato mixture; stir to combine. Knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2-inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.

Cook gnocchi in large pot of boiling salted water until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and Parmesan, if desired; serve.

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Recent Review

This was my first attempt at making gnocchi. We had this dish in Perugia, Italy several years ago and was hoping to duplicate it. This was fantastic!! I was a little intimidated about attempting the gnocchi, but it was way easier than I thought. My husband loved it and was afraid it would be a "gut bomb"! The gnocchi came out light and fluffy and the sauce was heaven! It made a lot of gnocchi, so I froze the rest and can't wait to try it with other sauces. I highly recommend making the gnocchi from scratch - so much better!